Since I give my baby, Todd, a pancake with his green smoothie each morning, I’m experimenting with different pancake recipes these days. My goal is no added sugar and using different kinds of grains for the flour.

Todd loves sucking on dried black mission figs, however, all but the largest ones in the package do present an obvious choking risk. So– in this recipe, my goal was to add some of that yummy and healthy fig to some pancakes in the form of a blended puree.

I cook my pancakes in a large skillet. The sloped sides make flipping them a challenge. I do need a proper pancake griddle, or a new electric frypan! (Any recommendations?) But, I digress…

These naturally sweet pancakes are thick, moist and fluffy. I like the texture with the added cornmeal. Try making muffins out of the batter, too! If you prefer a thinner pancake, simply increase the non-dairy milk.

My friend, Sharon, generously gave me a couple cups of ripe persimmon fruit over a year ago. Well, today I finally thawed them out and created this recipe. This version is gluten free (GF), but you could use any combo of wheat or other grain/nut flours.

The moisture content required a little longer baking time than usual (about 28 minutes instead of 23 minutes, in my oven). I’m really happy with the taste, because I had no idea what to expect!